Coq au Vin
- 2 tbsp olive oil
- 100 grams Canadian Bacon, diced
- 2 pcs Chicken quarter
- 1 pc Carrots
- 1 Onion, chopped
- 1 Garlic, chopped
- 1 tbsp Tomato paste
- 1/2 bottle Red Wine (full body)
- 1 cup Chicken Stock
- Fresh Thyme
- 50 grams Butter
- 1 ½ tbsp Flour
- 6 pcs Shallots
- 100 grams Button Mushrooms
- Flat Parsley
- Salt & Pepper
- 300 grams Potato
- 1/2 dl Milk
- 30 grams Butter
- Salt & pepper
Knives, dishes, bowls, pan, saucepan, pot with lid, paper towels, potato masher, oven mitt, strainer, oven, wooden or silicone spatulas.
For the Chicken Coq au Vin
- Cut the chicken quarter in half and season it using salt and pepper.
- Cut the bacon in baronet slices.
- Heat your oil together with 30 grams of butter on a pan, add in your bacon and fry until golden brown. Take it out and set aside.
- Using the same oil, add your chicken and sear it well on all sides until golden brown in color. Take it out and set it aside.
- Add in your onions and sliced carrots. Sauté your onions until they are lightly colored. Add in your garlic and sauté as well.
- Add your tomato sauce and continue to sauté for 2 minutes and then deglaze with red wine.
- Add the chicken, half of your bacon, thyme, salt and pepper, and chicken stock just until the chicken is covered.
- Place a lid on top and put it in the oven at 180 C for 30 minutes.
- Take your shallots and depending on the size you can leave it whole, cut in 2, or 4 slices.
- Sauté your butter and add in a bit of the chicken stock. Simmer this for 10 minutes, and it’s important that there’s no liquid left before the next step.
- Sauté your mushroom in a little butter until brown and set it aside.
- Melt 20 grams of butter and add flour. Mix it well and set aside.
- After 30 minutes, take out your chicken from the oven and add your butter-flour mixture and stir well.
- Add half of your mushrooms and shallots and season it to taste. Put it back in the oven for another 10 minutes. Once finished, season it to your taste and plate.
- Heat your remaining bacon, mushroom, and shallots and sprinkle them on top of the Coq au Vin together with some chopped parsley. Serve.
For the Mashed Potato
- Peel your potatoes and cut into big cubes. Place in cold water, add salt, and simmer until the potatoes are tender.
- Drain the water and let the steam evaporate for around five to ten minutes.
- Using the same pot, add in your butter and milk, bring it to a boil, and add the potatoes.
- Using a potato masher, mix all your ingredients together and mash.
- Season it with salt, pepper, and a dash of nutmeg before serving.
Source: Gourmet on a Budget PH
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